Behold this tortilla: Matzah tostado,...

Behold this tortilla: Matzah tostado, other Mexican-Jewish recipes work well for Passover

There are 1 comment on the The Jewish News Weekly story from Apr 4, 2009, titled Behold this tortilla: Matzah tostado, other Mexican-Jewish recipes work well for Passover. In it, The Jewish News Weekly reports that:

During Passover, many American Jews forgo the zesty tacos and tortillas they savor all year.

Join the discussion below, or Read more at The Jewish News Weekly.

Catalina

Houston, TX

#1 Apr 4, 2009
A tortilla, according to Wikipedia, is "In Mexico, a flour tortilla or wheat tortilla is a type of thin, unleavened flat bread, made from finely ground wheat flour. A similar bread of corn or corn tortilla predates the arrival of Europeans to America, and was called "tortilla" by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes which are native to South America)."

An excerpt about tortillas and their history follows:

This ancient Jewish law mandates observance of the Passover, when the Hebrews were freed from Egyptian slavery. For the long journey back to their homeland, they needed bread, but, faced with the possibility that the Egyptians might change their minds and reenslave them, they left Egypt in a hurry. There was no time to wait for dough to rise, so they baked their bread without yeast for leavening . In commemoration of their deliverance from slavery, unleavened bread has been an integral part of Judaism ever since. On the U.S.-Mexican border, this flat, round, solid cake is known as the flour tortilla, part of a strong but largely forgotten legacy of the Sephardic [Spanish] Jews who colonized South Texas and Northern Mexico during the colonial period (1560s-1820s).

Tortilla simply means a small torte, or cake, and was made on both sides of the Atlantic before Columbus. The version found in ancient Mexico, depicted in Aztec codices [books] and still almost universal in the Mexican interior, is made of meal ground from corn that has been soaked in lime. But much of the border was settled by conversos, converted Sephardic Jews or people of Jewish descent from Spain and Portugal, who immigrated to Mexico in the early years of the colonial period and brought with them their unleavened tortilla of flour.
Source(s):
Chef and food historian

Most of the original settlers of Mexico, those who came with Cortez were conversos, and crypto-Jews. As such even the sombrero is Jewish, many Mexican things are, the bread, it's challah, most meats are kosher.

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